We handle our liquid honey gently to retain as many of the natural qualities as possible from how the bees have made and stored it.
After we harvest the frames from the bee hives, we freeze them for 72 hours at temperatures just above 0 degrees F. This kills pathogens, eggs, spores or any other creepy-crawly that might be in the combs. The bees are quite fastidious, and honey has some natural anti-microbial properties, but why take chances with food safety?
Immediately after the honey has thawed, we extract it from the comb. We begin by visually inspecting every frame to ensure that we are only giving you honey … no brood, no “bee bread” capsules, just honey. Any cells that don’t look right we remove before extracting. We then remove the wax cappings that the bees placed on top of the honey to keep it fresh. Once uncapped, we place the frames into an extracting machine and spin them at very high speed for a few minutes. This will pull the honey out of the comb cells using centrifugal force. Honey is too viscous to remove using gravity alone. By spinning the frames, we minimize the damage to the comb, and we can return it to the bees to reuse as soon as possible.
The extracted honey is passed through sieves to remove any debris or wax cappings. We use either a 650 micron sieve or a 400 micron sieve. Our honey is raw honey. We do not heat the honey and force it through very fine filters (100 micron or finer). Commercial honey may have pollen and other nutritious components damaged or removed by the filtering process. The fine filtering increases the “shelf life” (i.e., prevents crystallization), but honey is good forever, as long as you keep it in a sealed jar.
After allowing the honey to settle, we pour the honey into jars and send it to you!